Mint Lamb Chops With Caramelized Shallots Recipes

LAMB CHOPS RECIPE WITH MINT & SHALLOT SAUCE - 6 WEIGHT WATCHERS SMARTPOINTS

Steps:

• Preheat oven to 450 degrees F.
• Mix apple juice & cornstarch in a small bowl and set aside.
• Trim the fat off lamb chops and sprinkle with salt & pepper.
• Heat oil in a large ovenproof skillet over medium-high heat.
• Add lamb chops to heated skillet and cook until browned on one side.
• Flip lamb chops and place entire pan into the oven.
• Bake lamb chops for approximately 11 minutes or when a meat thermometer in one of the lamb chops reaches 140 degrees (for medium-rare).
• Transfer lamb chops to a serving platter and cover loosely with tin foil.
• Place skillet back over medium-high heat on your stove-top (use a pot holder) & add shallot.
• Cook shallot, stirring constantly, until browned and softened.
• Add beef broth, vinegar, and mint jelly and bring to a boil. Use a fork to break up the jelly until it dissolves into the sauce.
• Cook, whisking constantly, until the liquid has reduced by half.
• Stir in the cornstarch mixture and bring sauce to a simmer.
• Stir constantly until the sauce is thickened.
• Remove sauce from heat and stir in 1 tablespoon of fresh mint.
• Pour sauce over top of the lamb chops and then sprinkle another 1 tablespoon of fresh mint on top.

GRILLED LAMB CHOPS WITH MINT

Steps:

• Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
• Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

GRILLED LAMB SHOULDER CHOPS WITH FRESH MINT JELLY

Steps:

• Using the dull side of a knife, "chop" the rosemary sprigs to bruise them and release their fragrance. Season chops with pepper (no salt) and place in a resealable plastic bag along with the garlic, rosemary, and pomegranate juice. Seal bag; massage gently to distribute flavors. Refrigerate for about 1 hour.
• Place orange marmalade into a saucepan. Add vinegar and water. Bring to a boil over medium-high heat and immediately remove from heat. Pour through a fine strainer to remove orange rind. Add pepper flakes. Refrigerate until cold, about 30 minutes. When cold, stir in mint (if jelly is still warm, mint will turn black) until combined.
• Remove lamb from marinade; discard marinade. Salt both sides of the lamb chops. Lightly drizzle with about 1 to 2 teaspoons olive oil.
• Lightly oil a grill and set at medium-high heat. Cook chops until browned and meat is medium rare, about 5 minutes on each side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Serve with mint jelly.

LAMB CHOPS WITH CHERRY BALSAMIC SAUCE AND MINT

Steps:

• Stir fresh cherries together with sugar and macerate while browning chops. If using frozen cherries, stir with any juices and sugar and thaw, about 1 1/2 hours.
• Pat lamb dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 chops, turning over once, about 6 minutes total for medium-rare. Transfer to a plate and loosely cover with foil. Cook and transfer remaining 4 chops in same manner.
• Pour off fat from skillet and add remaining tablespoon oil. Heat until hot but not smoking, then sauté shallot, stirring, until golden brown, about 3 minutes. Add cherries with juices, broth, and vinegar and bring to a boil, stirring occasionally and scraping up brown bits, then reduce heat and simmer 3 minutes. Add salt and pepper to taste, then add butter and 2 tablespoons mint, stirring just until butter is melted.
• Spoon sauce over chops and sprinkle with remaining 2 tablespoons mint.

MINT LAMB CHOPS WITH CARAMELIZED SHALLOTS

Steps:

• In a blender, mix the breadcrumbs, mint and parsley until well combined.
• Place into a bowl.
• Coat the lamb chops in the flour then dip in the egg and into the breadcrumbs until well coated.
• Season with salt and freshly ground black pepper.
• Heat a frying pan to a medium heat.
• Add half the oil and place the lamb chops into the pan.
• Cook for about 5 minutes or until a deep, golden brown.
• Watch carefully that the coating doesn't start to burn, turning down heat if necessary.
• Turn the chops over, add the rest of the oil, and cook until the internal temperature reaches 145 degrees F (medium-rare) or 160 degrees F (medium).
• Remove the chops and allow them to rest for three minutes.
• To make the caramelised shallots, in a small frying pan over a hot heat, add the butter and sugar together for one minute.
• Add the shallots and cook until golden.
• Turn down the heat and cook for a further two minutes.
• Serve the lamb chops with the caramelised shallots on the side.
• Note: Buttered peas with a little mint and parsley make a great side dish.

MINT AND SHALLOT SAUCE FOR LAMB

Steps:

• Heat the vinegar water with sugar in a small pot over medium heat. Bring to a boil, then add salt and stir until the sugar and the salt are dissolved. Reduce the heat to low.
• Put the shallots, mint and parsley in food processor and pulse to finely chop, then transfer the mixture to a small storage container. Pour the hot brine over the shallot mixture. Cover the container with a lid and refrigerate until ready to serve or let stand at room temperature until ready to serve.

SAVORY MINT LAMB CHOPS

Steps:

• Place olive oil, chopped fresh mint, minced garlic, salt, cumin, coriander, cayenne pepper, and black pepper in small bowl; mix well. Spread herb mixture over both sides of lamb chops. Transfer chops to broiler pan. Let stand 10 minutes.
• Preheat broiler. Broil chops until brown and crusty, about 4 minutes per side for medium-rare. Arrange chops on platter, garnish with fresh mint sprigs, and serve.

LAMB CHOPS WITH FRESH MINT

Steps:

• In a small bowl, whisk together the vinegar, 2 teaspoons of the oil, and the sugar. Add mint and stir to combine. Season with 1/2 teaspoon salt and pepper to taste and set aside.
• Heat a skillet over medium-high heat, and add the remaining olive oil.
• Season lamb with salt and pepper. Working in batches, cook chops in skillet until medium rare, about 2 minutes per side. Transfer to a cutting board and tent with foil. Let rest 5 minutes.
• Top with the mint mixture and serve immediately.

GRILLED LAMB CHOPS WITH FRESH MINT

Steps:

• In a medium bowl, mix together mint, sugar, and vinegar with 1 cup water until well combined. Set mint sauce aside until sugar dissolves, about 30 minutes.
• Brush lamb with olive oil. Preheat a large skillet over high heat. Season lamb with salt and pepper and place in skillet; cook, turning once, until browned on both sides, about 2 minutes per side.
• Transfer to a large serving platter; drizzle with mint sauce. Garnish with mint sprigs and serve immediately.

LAMB CHOPS WITH MINT OIL

Steps:

• Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
• Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.